Egg and cheese breakfast sandwiches are one of my favorite meals in the whole world. Luckily, they also freeze quite well, so I can meal prep my favorite breakfast for busy days. With these Freezer Ready Breakfast Sandwiches, I baked some spinach and roasted red peppers right into the eggs to pack in as many good-for-me vegetables as possible.
What Vegetables Can I Use?
I used frozen spinach and jarred roasted red peppers for the vegetable element of my Freezer Ready Breakfast Sandwiches, but you could several vegetable combos like spinach mushroom, onion broccoli, or even corn and zucchini. Just remember, if you’re using fresh vegetables you’ll want to sauté them down a bit to remove some of the moisture before stirring them into the eggs. Soggy breakfast sandwiches are not good breakfast sandwiches.
How to Reheat Frozen Breakfast Sandwiches
These Freezer Ready Breakfast Sandwiches are meant for quick reheating in the microwave. Every microwave is different, so I can’t give exact microwave times, but I suggest doing a minute or so on the defrost setting first, then adding 30 second intervals at high power until the sandwich is heated through. If you transfer your sandwich from the freezer to the fridge the night before, you can skip the defrost setting and just microwave on high until hot. That’s makes it even faster!
How to Keep Breakfast Sandwiches from Getting Soggy
Defrosting your sandwich overnight will make a big difference in how soggy your reheated sandwich is because they will require less microwave time to heat. The longer you heat your sandwich, the more the eggs proteins will contract and squeeze out water.
Removing the English muffin and toasting that separately in a toaster while the egg and cheese reheat in the microwave is another great option.
And lastly, if you have a toaster oven, reheating the sandwich in the toaster oven will probably yield the best, least soggy results.
Want more breakfast meal prep ideas? Check out our Breakfast Meal Prep category!
Veggie Packed Freezer Breakfast Sandwiches
Servings 6Ingredients
- 6 large eggs ($1.50)
- 1/2 cup milk ($0.19)
- 1/2 tsp salt ($0.02)
- 1/8 tsp Freshly cracked black pepper ($0.05)
- 1/2 lb. frozen cut leaf spinach ($0.80)
- 1/2 12oz. jar roasted red peppers ($1.25)
- 6 English Muffins ($1.99)
- 6 slices cheese ($1.72)
Instructions
- Preheat the oven to 350ºF. In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Thaw the spinach (I used the microwave), then squeeze out the excess moisture. Take the peppers out of the liquid in the jar, then slice into thin strips. Cut the pepper strips crosswise into smaller pieces. Stir the spinach and peppers into the egg mixture.
- Coat an 8×9 or 8×12 inch casserole dish with nonstick spray. Pour the egg and vegetable mixture into the dish. Bake the eggs for about 30 minutes, or until the center is set and the outer edges are slightly browned. Allow the eggs to cool, then slice into six pieces.
- Build the sandwiches by adding one piece of the baked eggs and one slice of cheese to each English muffin. Wrap each sandwich in plastic wrap or a fold top sandwich bag, then place all the sandwiches in a gallon sized freezer bag. Freeze for up to 2 months.
- To reheat, unwrap the sandwich, place on a microwave safe plate, then microwave on the defrost setting for one minute. Following the defrost, heat on high for 30 seconds at a time until heated through. Or, thaw in the refrigerator over night and simply microwave on high until heated through.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Freezer Breakfast Sandwiches – Step by Step Photos
Begin by preheating the oven to 350ºF. In a large bowl, whisk together 6 large eggs, 1/2 cup milk, 1/2 tsp salt, and some freshly cracked pepper. (one of my yolks broke, which is why it looks like 5 eggs).
I chose to pack my Freezer Ready Breakfast Sandwiches with chopped spinach and roasted red peppers. I used half of this 12oz. jar of roasted red peppers and 1/2 lb. frozen cut spinach (make sure to get “cut” or “chopped” spinach so that you don’t have long stringy pieces of spinach). Thaw the spinach then squeeze out as much moisture as you can. Slice the peppers into thin strips, then cut them crosswise into smaller pieces.
Stir the spinach and peppers into the egg mixture.
Coat an 8×9 or 8×12 inch casserole dish with nonstick spray, then pour the egg and vegetable mixture into the dish. I meant to use my 8×12 inch dish so that I would have six 4×4 squares of baked egg, but accidentally used my 8×9 dish. Ooops.
Bake the egg mixture for 30 minutes, or until the center is set and the outer edges are just slightly brown. Let the eggs cool, then cut into six pieces.
Lay out six English muffins (opened), then top each one with a piece of baked eggs and vegetables.
Add a slice of cheese to each one…
Then close ’em up. :)
Look at all those veggies! :D :D :D
Wrap each sandwich individually first, to keep them held together, separated from the other sandwiches, and to offer an extra layer of protection from the freezer. I used little fold-top sandwich bags, but you can also use plastic wrap.
Then pop all the sandwiches in a gallon-size freezer bag. Make sure to label it. They’ll probably stay good for a couple of months or so, but I know mine will be gone within a couple of weeks. :P
To reheat, unwrap the sandwich, place it on a microwave-safe plate, then microwave on the defrost setting for one minute. After defrosting, microwave on high for 30 seconds at a time until heated through. Or, you can take the sandwich out of the freezer and place it in the refrigerator the night before to allow it to defrost.
Hey Beth,
Awesome recipe, but I’m pretty sure in your picture instructions you meant to say that you wanted to cut the eggs into 4×4 squares. Otherwise you would’ve had a ton of 2×2 egg squares laying around :)
LOL yes, thank you!
Beth, I LOVE BudgetBytes. I’ve been using your site for years, have recommended it to everyone that I know and frequently on reddit, and it is my best friend when I meal plan for the week. That said…some of the ads that now run on the site are SO TERRIBLE — I think specifically it’s the videos that play automatically at the end of every post. They’ve made my browser crash on several occasions on several different computers running at different locations. It’s making meal planning much more work and much more frustrating that it once was. Very disappointing.
Eek, I’m so sorry about that, Jami! Good news, though, those are all going away at the end of the month. I’m switching to a new platform which should be a lot less “heavy” on the browser.
So happy to hear that, thank you for the response! One of the many reasons I love your site :)
Yes. I’ve had the same problem too, it’s gotten slow on all my devices and locks up a lot! Hope the switch goes well.
I love the idea of freezing these for breakfast! Totally streamlines your morning if you know you already have a delicious breakfast ready for you.
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This looks like a great on the go breakfast, especially for days when I want a break from my typical smoothie. I never thought to use what is essentially a quiche for a breakfast sandwich filling.
I’m going to have to make a batch of these this weekend. with the addition of hot italian sausage that needs to get used.
I’m also curious about whether toasting the english muffins prior to freezing and/or whether reheating the filling and muffin separately would improve the texture. The kitchenette at work has a toaster oven as well as a microwave and I’m happy to put in a minor amount of extra effort (i.e., nuke the filling while the muffin toasts) to make an extra tasty breakfast sandwich.
For what it’s worth, I make freezer breakfast sandwiches with biscuits, and I disassemble them to microwave. I find biscuits are more likely than English muffins to get soggy, and I haven’t had a problem doing it this way. To make it easier, I put a square of parchment or wax paper in between the “layers” of biscuit, egg, and sausage–makes it easy to pull a part when it’s frozen.
When I make these, I’ll toast the muffins first, and then do the same disassembling procedure lol. Let me know how yours turn out! Happy cooking :)
I’ve made my husband freezer breakfast sandwiches periodically for the last year or so and have always toasted the muffins. They’re not crispy after reheating, but I do think it helps (similar to how I always toast my sandwich bread for packed sandwiches – it ‘s soft by the time I eat it, but if I don’t toast it the bread gets slightly soggy). We’ve not tried reheating the components separately, we’re too lazy. :P
I thought about that, too, and almost toasted them since I already had the oven on to bake the eggs! I haven’t tried it, though.
I’m not really into breakfast sandwiches but I AM into eggs/high protein breakfasts that are also quick and easy. This looks like it does the trick! I think I’ll make a batch of these this weekend and freeze just the egg portion to make mornings a little easier!
How long would the egg part keep in the fridge? I have very little freezer space, unfortunately.
Probably 3-4 days?
Looks sooooo good! Fun, healthy, and easy – perfect combination.
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Oh my heck these are genius! This is pretty much what Starbucks does with theirs, never thought to DIY them!
I LOVE breakfast sandwiches.
These look perfect for busy mornings. Good nutrition to start off the day while not being too time consuming to heat up in the morning.
These look great and I love the idea, can’t wait to try them. Do you think adding more veg like cooked mushrooms or adding grated cheese into the egg mix rather than on top would work?
P.s. Good luck in the Saveur awards, you’ve got my vote!
Thank you, Danny! Yes, I think you could definitely add cheese to the mix and make it more like a quiche, although I like to have cheese on top, too, to get that nice melty contrast. You can certainly add more vegetables. I would probably reduce the spinach to 1/4 pound if adding other vegetables, though, as the ratio of vegetable to egg was already pretty high here.
These look yummy! I know it would be an extra step, but would these hold up if you toasted the muffins first? Love me a crispy English muffin!
I used to make something similar and wrap it in foil before i froze it and pop it in the toaster oven while i got ready for work.
I’ve made breakfast sandwiches off and on for the last year or so and have always toasted the muffins. The muffin isn’t crunchy after reheating, but it isn’t overly soft, either. I imagine reheating in a toaster oven rather than a microwave would help with keeping it crisper.
You can definitely separate the pieces of the sandwich after freezing and cook the muffin separately. The muffin doesn’t stick too hard to the egg and cheese when frozen. :)
These look good! I’ll have to give them a try.
I love a good egg and cheese sandwich for breakfast. I actually got this thing called an Easy Eggwich maker (or something similar?), it was only like $8 on Amazon and you just crack an egg into it, break the yolk and microwave it for about 45 seconds. Meanwhile I toast an English muffin, so it’s pretty quick and easy! You can even add veggies to the dish before you put it in the microwave.
These look great! I also was always a fan of these kinds of breakfast sandwiches. I’d have to do quite a bit of substitution to make a vegan version of this, but I’m inspired.
Did you toast the English muffins at all before freezing them? I love the crispy edges on a toasted English Muffin, but I know after freezing and thawing they probably wouldn’t be crispy like that anyways.
I didn’t toast them first, but I assume they wouldn’t stay crispy after microwaving anyway. :) You can toast them separately when reheating, though!
I’ve never had spinach in a breakfast sandwich, but I LOVE spinach in my omelettes! This looks like a great way to get some greens in and save $ (breakfast sammiches are $6 each at my work)